Ok, so the fact that I'm pregnant is turning me into this baking machine! It seems like there's always something new cooking or baking in the kitchen now.
I'm just happy to be able to share these with friends and family because I don't think it's a very good habit to have...
These muffins are made with the outcasts of my fruit drawer; ripe bananas, not so pretty strawberries, weirdly shaped blueberries and actually the raspberries were fine.
They were berry good
Berry Good MuffinsADAPTED FROM: [link]Ingredients:
½ cup (1 stick) unsalted butter, melted
¾ cup light brown sugar
1 tsp. vanilla extract
2 large ripe bananas, mashed (about 1 cup)
⅓ cup fresh strawberries (cut into small pieces)
⅓ cup raspberries (cut into small pieces)
⅓ cup blueberries (cut in half)
2 ¼ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. saltDirections:
Preheat oven to 350° F. Line a muffin pan with paper liners or grease with butter or cooking spray. Set aside.
In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup about ¾ full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or overbrowning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack to cool.
Makes 12 regular sized muffins.